Cook\'s Country - 2019-02-03

TO MAKE THIS CAKE, YOU WILL NEED:

20 fresh strawberries, hulled

¼ cup strawberry jam

1 teaspoon water

2 (9-inch) chocolate layer cake rounds*

1 recipe Strawberry Frosting

FOR THE GLAZED STRAWBERRIES:

Reserve 1 whole strawberry. Halve remain-

ing 19 strawberries. Place jam and water in

large bowl and microwave until bubbling,

about 2 minutes. Add whole and halved

strawberries to jam mixture and toss until

evenly coated. Transfer strawberries to

parchment paper–lined baking sheet and

spread into single layer. Set aside.

TO ASSEMBLE:

Place 1 cake layer on plate or pedestal.

Spread 1½ cups frosting evenly over top,

right to edge of cake. Top with second

cake layer, pressing lightly to adhere.

Spread remaining frosting evenly over

top and sides of cake.

TO DECORATE:

Place whole glazed strawberry in center

of cake. Arrange 5 glazed strawberry

halves, stem end down and cut side fac-

ing in, around whole strawberry. Repeat

in concentric circular pattern 2 times,

angling tips of strawberries outward at

45 degrees and alternating orientation of

cut side and round side of strawberries.

Arrange remaining strawberry halves in

circle, cut side down, at base of subse-

quent rings of strawberries, with points

facing outward. Serve.

Chocolate Strawberry Cake

STRAWBERRY FROSTING

Makes 4¾ cups

Let the frozen strawberries thaw in the

refrigerator overnight.

9 ounces frozen strawberries (2 cups),

thawed

1¼ pounds (5 sticks) unsalted butter,

softened

5 cups (20 ounces) confectioners’

sugar

1 tablespoon vanilla extract

1⁄8 teaspoon salt

1. Strain strawberries through fi ne-mesh
   strainer, pressing fi rmly on fruit with
   rubber spatula (discard juice). Transfer
   strawberry solids to food processor and
   process until smooth, about 1 minute.


2. Using stand mixer fi tted with whisk at-
   tachment, whip butter on medium-high
   speed until smooth, about 20 seconds.
   Add sugar and whip on medium-low
   speed until most of sugar is moistened,
   about 45 seconds. Scrape down bowl.
   Add vanilla, salt, and strawberry puree
   and whip on medium-high speed until
   light and fl uff y, about 4 minutes, scrap-
   ing down bowl as needed.

For Valentine’s

Day, we made a

decadent chocolate

cake and frosted

it with strawberry

buttercream. Fresh

strawberries,

glazed with jam, sit

on top and make

this cake truly

shine. by Katie Leaird

GREAT

AMERICAN

CAKE

*The full recipe, including a recipe for Chocolate

Layer Cake Rounds, is available for free for four months

at CooksCountry.com/chocolatestrawberrycake.